People have been eating shrimp since prehistoric times. There are recipes from Apicius, an ancient Roman author, in his cookbook of the same name, compiled in the late 4th and early 5th century AD. Clay vessels with shrimp decorations have even been found in the ruins of Pompeii, from the 1st century AD. "Squilla" is the Latin word for shrimp, while the word "shrimp" is derived from Middle English "shrimpe," meaning "puny person." Don't let these little guys scare you! They may have high levels of cholesterol, but only 1/3 of that compared to an egg. In addition, they are an excellent source of low calorie protein, selenium, vitamin B12, and omega-3 fatty acids, which are all very good for you!
I love shrimp, especially grilled! This recipe for "Grilled Herb Shrimp," originates from the New York Times Cookbook. It is so easy and absolutely delicious! First you marinate the shrimp in an herby mustard marinade, then grill it up in a matter of minutes! In addition, any leftover shrimp are delicious cold as a snack, perfect for jazzing up any salad, or for whatever use you may want! You can skewer the shrimp, as I did here, to make it easier to grill. If you don't have a grill, you can broil them, 3 inches from the flame about 2 minutes a side.
Grilled Herb Shrimp
Serves 6
Ingredients:
3 garlic cloves, minced
1 medium yellow onion, finely chopped
1/4 cup fresh parsley, minced
1/4 cup fresh basil, minced
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons Kosher salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Juice of 1 lemon
2 lbs shrimp, peeled (tails left on) and deveined (For information on peeling and deveining shrimp, click my Techniques tab for a very helpful video!)
Directions:
Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice in a non-reactive (glass) dish. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. (I marinate them overnight.)
Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Grill the shrimp for 1 1/2 minutes on each side, or until cooked.
Recipe adapted from Barefoot Contessa Parties!, by Ina Garten.
Grilled Herb Shrimp
Serves 6
Ingredients:
3 garlic cloves, minced
1 medium yellow onion, finely chopped
1/4 cup fresh parsley, minced
1/4 cup fresh basil, minced
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons Kosher salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Juice of 1 lemon
2 lbs shrimp, peeled (tails left on) and deveined (For information on peeling and deveining shrimp, click my Techniques tab for a very helpful video!)
Directions:
Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice in a non-reactive (glass) dish. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. (I marinate them overnight.)
Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Grill the shrimp for 1 1/2 minutes on each side, or until cooked.
Recipe adapted from Barefoot Contessa Parties!, by Ina Garten.
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